When Presidents Day weekend comes around, there’s only one thing on our minds besides BBQ: Art Wynwood. The annual fair is celebrating its sixth year, and it continues to impress with dynamic works from both budding and established artists.
Since starting the blog, we’ve interviewed many members of the hospitality industry, and one constant among the interviewees has been a profound love for their pets. We thought it would be great to share this love with our readers.
That’s why we launched an ongoing feature called “Wag Wednesday” to showcase industry peeps and their pets. Know someone who wants to be featured? Email us at firstname.lastname@example.org.
In case you don’t know, Proof Pizza & Pasta is one of our favorite restaurants. When you have pizza and pasta in your name, those items better be good. And indeed, Executive Chef/Owner Justin Flit, Chef Malcolm Prude and the Proof team make some of the best in town.
Yesterday, it was our turn to be the chefs at the Midtown Miami restaurant. The eatery closed for the night and gave guests the opportunity to try their skills at cutting different pasta shapes, including tortellini and tagliatelle. Read more
You don’t need to drop money on a plane ticket for a taste of Italy. For $30, Bocce Ristorante’s Beverage Manager Sergio Russo and Executive Chef Nunzio Fuschillo are bringing Italian flavors to you with the restaurant’s new Sips With Sergio series.
Last week, we got a lesson in making one of our favorite pasta sauces: the almighty pesto. Thanks to Riviera Focacceria Italiana in Midtown, we now know what it takes to create this delicious basil-y goodness. It took us a lot of trial and error (emphasis on error), though.
While it may seem simple — just mix basil, pine nuts, olive oil and cheese with a mortar and pestle — there’s a little more to do it than that. Here’s what we learned.